Atlantic Salmon* Recipe
roasted spaghetti squash, heirloom tomato jam, arugula.
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Ingredients
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Main Ingredients
For the Heirloom Tomato Jam
For Roasting
Method
Prepare the Spaghetti Squash
- 1
Roasting the Spaghetti Squash
Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil on the insides and sprinkle with salt and black pepper. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes until fork-tender.
- 2
Shredding the Squash
Once roasted, let the squash cool slightly. Use a fork to scrape the flesh of the squash into strands. Set aside.
Prepare the Heirloom Tomato Jam
- 3
Cooking the Jam
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add chopped heirloom tomatoes, sugar, salt, black pepper, and balsamic vinegar. Cook for 15-20 minutes, stirring often, until the mixture thickens. Stir in chopped fresh basil and set aside.
Cook the Atlantic Salmon
- 4
Seasoning and Roasting
While the tomato jam is cooking, prepare the salmon. Season each fillet with salt and black pepper. In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the salmon fillets skin-side down and sear for 4-5 minutes. Flip the fillets and transfer the skillet to the oven. Roast for an additional 8-10 minutes until the salmon is cooked through.
Assemble the Dish
- 5
Plating
On each plate, create a bed of roasted spaghetti squash, top with a salmon fillet, and spoon over the heirloom tomato jam. Garnish with fresh arugula on the side.